Full Length Research Paper
Abstract
Raw and boiled water yam tubers (Dioscorea alata) were analyzed for proximate contents such as ash, crude protein, carbohydrate, crude fibre, crude lipid, energy and anti-nutrients using standard procedures and methods. The crude protein contents (10.27%), ash (2.93%) and lipid (0.15%) were significantly (p<0.05) lowered in the boiled tubers while the carbohydrate (76.57%) significantly (p<0.05) increased in the boiled tubers. The antinutrients; alkaloids (2.77%), saponins (2.71%), flavonoids (1.38%) and tannins (0.21%) significantly (p<0.05) reduced in the boiled tubers. It was concluded that boiling had both positive and negative effect on water yam. A cooking time of between 30 and 60 min at 100°C was recommended for D. alata.
Key words: Water yam, boiling, proximate content, anti-nutrients.
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